Rustic Fall Apple Cinnamon Cake

This recipe can be used with any fruit. I have done it with lemon zest and plums, organs zest and cherries. Be creative!

INGREDIENTS

• 1 cup unbleached all-purpose flour (or use gluten-free oat flour to make gluten-free)

• 1/2 cup almond meal or almond flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1 tbsp cinnamon

• 3/4 cup sugar of choice (coconut or regular)

• 1/ cup sunflower oil or any mild oil

• 1 large egg

• 1/2 cup plant-based milk

• 1 apple sliced thinly

• 1/4 cup walnuts or almonds

DIRECTIONS

Mix the dry ingredients (first 6 ingredients) in a large bowl. In a separate bowl, add the wet ingredients and mix. Add the wet into the dry and mix gently. Do not over-mix. Add the walnuts into the mix. Pour into a greased round pan or a loaf pan. Top with apples and nuts. Bake for 30-35 min or until toothpick comes out dry at 350 degrees.

Vegan Pumpkin Bundt Cake with Cinnamon Cashew Cream

Ingredients

• 2 cups flour

• 3/4 cup coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp cardamon

• 1/2 tsp ground ginger

• 1 1/2 cups pumpkin puree (337g)

• 1/4 cup oil of choice

• 2- 3 tbsp of plant-based milk

• 1 tbsp apple cider vinegar

• 1 flax egg (1 tbsp ground flax in 3 tbsp warm water)

Cashew Cream

• 1 cup soaked cashews for 3 hours (or overnight)

• 1/4 cup coconut milk

• 1/4 cup maple syrup

• 1 tbsp cinnamon

Directions

Mix dry ingredients together. Mix wet ingredients in a separate bowl. Mix together gently. Grease bundt pan with coconut oil and add ingredients. Bake at 350 for 35-50 min until toothpick is dry when tested.

Drain and rinse cashews and blend in blender with maple syrup and coconut milk and cinnamon until smooth. Drizzle over cake when serving.